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Roasted tomato ricotta pasta with creamy garlic sauce in a bowl with basil garnish

Roasted Tomato and Garlic Ricotta Pasta

Roasted Tomato and Garlic Ricotta Pasta is a creamy, comforting pasta dish with rich roasted tomato flavor and a smooth ricotta sauce. It is an easy choice for a flavorful weeknight meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Dinner
Cuisine: Mediterranean
Calories: 480
Ingredients Method Notes

Ingredients
  

Roasted Tomato and Garlic Sauce
  • 450 g ripe vine tomatoes, halved
  • 1 small garlic head or 4 large garlic cloves
  • 30 ml olive oil
  • Salt, to taste
  • Black pepper, to taste
  • 1/2 teaspoon chilli flakes, optional
  • 120 g ricotta cheese
  • 1 handful fresh basil leaves
Pasta
  • 225 g pasta such as spaghetti, penne, rigatoni, or fettuccine
  • 1 cup reserved pasta water
Serving
  • Parmesan cheese, for serving
  • Extra fresh basil, for garnish

Method
 

Roasting
  1. Preheat the oven to 400°F / 200°C and place the halved tomatoes and garlic in a baking dish.
  2. Coat the tomatoes and garlic with olive oil, then season with salt and black pepper.
  3. Roast the tomatoes and garlic for 20 minutes, loosely cover with foil, and continue roasting for another 10 minutes until the tomatoes are blistered and the garlic is tender.
Pasta and Sauce Preparation
  1. Boil the pasta in salted water until al dente, then reserve 1 cup of pasta water before draining.
  2. Remove the roasted garlic from its skins and blend it with the roasted tomatoes, basil leaves, ricotta cheese, chilli flakes, and 1/4 cup reserved pasta water until smooth.
Assembly
  1. Combine the roasted tomato ricotta sauce with the cooked pasta in a skillet over medium heat, adding more reserved pasta water as needed until the sauce coats the pasta smoothly.
  2. Serve the pasta topped with Parmesan cheese and fresh basil.

Notes

Roast the garlic until it is fully soft to achieve the smoothest sauce texture.